Method for coffee roasting



Patented July 1,1924.

UNITED STATES SABIN OPREAN, OF NEW YORK, N. Y.

METEQD FO'R COFFEE ROAS'IING.

no Drawi g.

To all whom it may concern:

Be it known that I, SABIN -OPREAN, a citizen of Hungary, residing at New York, in the county of New York and State of New York, have inventedcertain new and useful Improvements in Methods for Coifee Roasting of which the following is a specification.

This invention relates to the roasting of 10 cofi'ee, having particular reference to a novel process of roasting cofiee directed toward the production of an improved grade of cofi'ee, in which the flavor qualities in the original coffee bean are preserved to the.

1 fullest extent.

The invention has for its object the provision of a novel process of roasting cofiee for the purpose enumerated above.

For further comprehension of the invention, and of the objects and advantages thereof, reference will be had to the following description and to the appended claims in which the various novel features of the invention are more particularly set forth. In carrying out my improved process the coffee is placed in an ordinary roaster and subjected to heat in the usual manner. ,Instead, however, of carrying the roasting operation to completion at the one operation the roasting process-is stopped when about seventy-five per cent completed. The codes beans, while still hot, are placed in a suitable receptacle and are sub ected to a spray of 'cold water for about one minute length of time, thecoliee beans being spread in a thin layer and the water sprayed in small streams.-

The coflee is then again placed in the roaster and the roasting continued and the coffee contained in the cooler.

spraying the cofiee with Application filed July 13, 1923. Serial N0. 651,427.

carried to completion. Finally the coffee, 40 While still hot, is placed in an air cooler of any suitable design and is subjected to the action of a blast of cold air, whichmay be caused by a suction fan applied to the cooler in a manner to cause the air to filter through 4 After this final step'the coffee is ready for grind- 1ng. i

I have found by experiment that cofiee roasted according to my improved process is of better quality as regards flavor than when prepared according to the ordinary process 7 due to the retention of certain of the volatile contents of the coifee.

Having thus described my invention what 85 I claim as new and desire to protect by Letters Patent of the United States is as follows: I p

1. The process of roasting coffee which consists in a partial roasting operation, followed by subjection of the heated cofl'ee to cold water for ashort period and final completion of the roasting operation. .2. The process of roasting coffee which consists in subjecting the coffee to the action 08 of heat for a length 'of time suflicient to efi'ect partial dehydration only, then spray-. ing the heated cofiee with cold water, and then subjecting the cofi'ee again to the action of heat, and finally cooling with a blast of air. a

3. A step in the process of roasting coffee which consists in interrupting the roastin operation when partially completed an water. whereof I have aflixed my SABIN OPREANQ In testimony signature. 

